Slow Cooker Pork Cacciatore

DELICIOUS! I was a little hesitant to try this, as I lived in Italy for a short time and hold my Italian food to a very high standard. I was very pleased with the turn out. It would be better with homemade pasta sauce, instead of using sauce from a jar. But with the added veggies and spices, the sauce was great. One major change I did was I only cooked this for 4 hours. I made sure the pork was done. If I had cooked it for the full time, the meat would have turned out too tough and not tender at all.

This was delicious. Only problem was the chops came out so tender, they were falling apart in pieces and I couldn't lift out whole ones. Also, this makes A LOT of sauce so either add more chops or do like I did which was to serve spaghetti noodles on the side. I still have a lot of sauce left over. Next time, I will probably 1/2 the sauce. Thanks, Teresa!

I've made this recipe a few times, my daughter LOVES it! The first time I made it exactly as written, the second time I just threw all the ingredients together in the slow cooker. The result is the same. The third time I used chicken instead of pork, which I think tastes much better. The only problem I have had with the recipe is that I find the sauce too liquidy, and I have to thicken it with cornstarch. Not a big deal. A lot of sauce is made so I double the meat and freeze leftovers, they reheat well. This recipe is worth making for a busy mom and kids love it. Thank you for sharing!!!

People are right about the pork being dry but it's not the recipe's fault. Pigs are bred for leanness now, and when you braise meat, what makes it tender is the fat and connective tissue turning to gelatin from the low, slow, moist heat. Pork chops these days just won't cut it because they're usually too lean. (It has nothing to do with searing the meat preventing liquid from getting inside.) You will be better off cutting up the fattest, most full-of-connective-tissue cut-- like a shoulder arm picnic or Boston blade roast-- or using chicken thighs which are higher in fat and will stay moister longer. I would definitely cook it less than 8 hours too!!!

4 1/2 stars. used frozen chops (did not brown), and poured all ingredients over them in the slow cooker (without browning the ingredients). cut back on the sauce; added some chicken stock; and these turned out great -- tender & flavorful. very easy, i will definetly make again (probably with chicken).

I didn't brown the pork before putting in the slow cooker and they cooked perfect. The dish was wonderful served over rice.

I grew up in a predominately Italian neighborhood; where three generations in the home; was the norm. The grandparents were usually from the “Old Country.” The smells of food cooking all day long filled the air. This recipe is reminiscent of those days. Awesome flavor! I used fresh Roma tomatoes instead of canned. The Pork was cheap; country style ribs on sale for $169 per pound and it cooked up fork tender. There is a flavor that only comes from slow cooking meat in a tomato sauce. This recipe gets my five star stamp of approval.

The sauce was great! I didn't have fresh mushrooms so used canned (drained) and skipped the wine. (Had that *with* dinner!) I didn't like the pork chops; I'd use chicken thighs next time and cut back on the cooking time by an hour. I used thick cut chops and browned them first. I think the browning seared the outside preventing liquid from penetrating the meat as the chops were dry. So, I shredded the pork and served it over rice and it went over well with the family. I would probably just throw it all in the pot without precooking anything!

We all loved this. I used chicken (leg quarters with bones and thighs without) and the meat fell off the bone when I took it out. So I ended up stirring it all together into a kind of sauce and putting the whole thing over pasta. My kids (5 and 2) devoured it. And it did make a ton! I have two batches in the freezer for other nights. Yay!

This is a delicious recipe! I read all the reviews and made a few adjustments, came out wonderful. I used 8 boneless pork loin chops. I don't see why you would use only 4 since this makes so much sauce. I sprinkled my chops with Emeril's Essence and pepper and browned them in the oil. Then , I put them in my crock pot and browned the onions , adding in about 6 cloves of minced garlic after the onions were tender. Then added in the green pepper, mushrooms and I also added a chopped zucchini and a red bell pepper too.I chopped my onion and bell peppers as a personal preference to the sliced. I used Prego for my pasta sauce and only used 1 (14 1/2 ounce) can of fire roasted diced tomatoes. I only used 1/4 cup of wine and it was Burgundy , not white. In addition to the seasonings, I added 1 teaspoon salt, a pinch of oregano, some sugar, crushed red pepper flakes and Worcestershire sauce. To thicken it up, a couple tablespoons of tomato paste works great. Also added a bay leaf. Cooked on high for the first hour and then on low for 3-4 more hours. No way does this need 7-8 hours. Served it with thin spaghetti and garlic bread. Sprinkled it with shredded mozzarella fresh grated Parmesan, and fresh minced parsley. Adding fresh minced parsley into the sauce the last hour or so of cooking time is a good idea too. Next time I'd like to try the pork loin with the bone to see if it's even more flavorful. It was so delicious this time though, I will be making this often. Thank you!

As written, the recipe is bland and watery. It needs salt, at a minimum (I can't believe none is called for!), and I'd be careful what kind of pork chop I used in the recipe. Mine came out dry and tough--which I should have expected, frankly, from long cooking of lean meat in an acidic sauce. Another reviewer is totally correct in suggesting the use of a tougher, fattier cut. Other changes I'd recommend would be using flour when browning the chops to help thicken the sauce, and carefully draining the tomatoes. I used dried mushrooms which I thought would help soak up the liquid, but it still was more like soup than sauce. Perhaps next time I'd also leave the cover off the cooker for the last hour or so.

This is a nice, different recipe for pork. I dredged my pork chops (boneless) in Italian bread crumbs before browning. We love the texture of the diced tomatoes (I added those later in the cooking time). Thanks for the recipe!

I wasn't too sure about this recipe, especially made with pork but surprisingly enough... it was delicious! I didn't want to stray away from the original recipe since it was my first time making it & I was already skeptical about it. I seared the pork very quickly in a frying pan, just put it on there & took it right off, amazingly the pork was not dry at all which is one of the things I was worried about. I calculated for 6 people and I never ended up using all that sauce nor the 2 cans of diced tomatoes, it would have been way too watery, almost "soupy." I only cooked it about 6 hours on high and that was more than enough time, I can't imagine cooking it 8+ hours! I think it would have tasted better with chicken but it was a nice change with the pork as well. Hope this helps!

What a delicious dish! I've made this with chicken before, but using pork had never crossed my mind... silly me! I left out the mushrooms, because I don't eat them, but followed the rest of the recipe exactly. It was amazing! Thanks for this fantastic twist on cacciatore.

This recipe is so easy and as it cooks throughout the day the smell is fantastic! I didn't brown the pork or veggies, I just threw all the ingredients on top of the pork chops in the cooker and it turned out AWESOME!

I will begin my review with a quote from my UPS driver who delivered a package to the door, just as I put the last spice into the sauce. He said, “What is that cooking? It smells YUUUM YUUUUM!” I could just end it there but I will go ahead and share some of my experience. Since I was going to be home and my meat was frozen, I decided that starting dinner could wait until later, and then I could brown the meat, I could brown the veggies, I could add the sauce, I could add the meat, and simmer on the stove for a few hours, all in the one same pan. I know the purpose is probably suppose to be to let it cook together slowly all day and not worry about it, but I figured if I was going to dirty a pan to brown the stuff, I would just finish cooking it in the same pan. There was a lot of sauce but this is a positive thing since I served it with spaghetti noodles. This was certainly delicious and I sure wouldn’t contradict a recipe from an Italian, but I do believe that for my own personal preference and the way that I like to cook (and clean up) if I use the slow cooker, I will just put it all in at one time. And the slow cooker would be the way to go if I didn’t have time to tend to it on the stove but it did turn out ma’ velous on the stove. I served it with a Romaine salad and some garlic bread made from some homemade bread I had baked yesterday (I know! I was shocked too!) Anyways, wonderful meal. Thank you for sharing.

After reading some reviews, I cooked this as directed except I halved the pasta sauce and amount of diced tomatoes. I regret doing that! It does make a lot of sauce but that sauce is needed to stew all 4 of the chops. Next time I will use the whole recipe and make spaghetti another night because the sauce is delicious! Some people complained that it was a little watery, which is true but that doesn't bother me. Others suggest throwing everything in the crock pot without browning the chops or sauteing the vegetables. This would still taste good, but browning helps keep the meat from falling apart. Sauteing adds a level of taste to the vegetables that stewing alone will not get.

I made a few changes; hence, the four stars. I set up my slow cooker in layers. Cook chops until lightly brown on each side. Cut off fat after they cook so it cooks in some of the fat juices. Put chops into slow cooker. Turn heat down to med-low add sliced onions. cook until brown. i sliced up my peppers and mushrooms while they cooked. Add peppers and let the onion and peppers cook alone for a bit then add mushrooms. I added minced garlic while the mix cooked until tender on med- high heat. Add to slow cooker on top of chops. Turn heat to med. I used a jar of Barilla Tuscan herb and a can of Tuttorossi crushed tomatoes. I didn't have any cans of diced tomatoes in the house so i diced a fresh tomato. I put the fresh tomato in first... added my 2 sauces...next time im using two cans of Tuttorossi i like to add my own seasonings and tomato paste. I added a dash of italian seasoning, a dash of basil, a dash of garlic salt, and oregano to taste. I added 1/4 cup of reisling instead of white wine because i didn't have white wine and 1/8 of chicken broth. I let that simmer a while then added sauce to slow cooker. I cooked on low for 7hrs. Served with rotelle pasta and salad. I suggest for mothers that want to make this fast make your sauce and mushroom mix the night before so sauce can simmer a bit. i saw someone suggest just combining it all in the pot, but i think its a crime not to simmer your sauce. ***USE A WOODEN SPOON*** ADD SEASONINGS TO SAUCE TO YOUR TASTE!

We loved this - the only change I made was to add tomato paste to thicken up the watery sauce - the taste was great, and it's easy to make - definitely a great recipe!

This is such a great recipe!!I use either pork or chicken!

Excellent as written. Lots of yummy sauce. Soooo good on tomorrow's pasta. As a personal preference, added a dash of worcestershire sauce and a bit of red pepper flakes for a little spice.

This recipe makes a great meat sauce for pasta. I followed it pretty closely, only making a few minor changes. I omitted the olive oil, because it isn’t necessary in the crockpot. I also used 6 cloves of garlic. I used about 7 chopped vine tomatoes instead of the canned tomatoes so it wasn’t so watery. As for the pork make sure you use a fatty cut otherwise it will be dry. I also just threw the pork in the crockpot raw. The second time I made this I used rabbit, and it was much better.

It's a nice recipe. Like others, if I'm cooking it in the slow cooker, I just pile everything in and let it go, but for no more than five or six hours on low. I use half the quantity of sauce for three pounds of pork, and I prefer the boneless country ribs, which I cut into serving pieces. Canned mushrooms drianed work well for me - I use baby shitakes canned whole and keep them whole. I prefer fresh herbs to dried, which is possible if they grow in your garden in season, but dry are fine otherwise. Most of the time I don't have time to cook in the slow cooker, so I fry up everything first as the recipe says and put it in a baking dish or casserole and cook at 350 f for about a half hour. No problem with the meat falling apart if you do this, and there is also no problem in getting it cooked tender. I don't put any cheese on the pork, but it's nice to brown the top of the dish by sprinkling on some parmesan or romano and putting it back in the oven for five to ten minutes. Three cheers for Italy!

This is good. I used pork chops with bones in them, but that is annoying. Next time, I want to use boneless!

Have made this twice - one as stated & one w/o the pasta sauce. We like it better w/o the pasta sauce & use 15oz can diced tomatoes. We thicken before serving over egg noodles. A small can of tomato sauce with basil & garlic could be added or small amount of tomato paste if desired, but we like it just with the can of Italian diced tomato. The second time making this I didn't bother browning anything because the pork chops were frozen. I put everything in the slow cooker as is & let it cook. On medium setting it takes 4 - 5 hours.

I really enjoyed this. Rather than browning the chops, I just threw the pork chops (which were frozen) into the slow cooker with everything else. I did have to leave out the white wine (didn't have any). As others have noted, this does make a TON of sauce. I used 5 pork chops and serve this over spaghetti and I still have sauce leftover. Maybe I can freeze this? In any event, this was an easy, tasty dish.

Here are a couple suggestions that I have for this recipe: 1. Dry chop? Use a chop that has MORE fat content. This is what gives any cut of meat more moistness. You can also use boneless chicken thighs for this recipe to change it up a bit. They stay moist! 2. Falling apart? Use a thicker cut chop than you would usually use. These will hold up better to the long cooking time. You can also decrease the cooking time by about 2 hours. Your pork WILL be done. 3. Not enough taste for you? Add your own spin on things and make it YOUR recipe without bashing the original. 4. No wine? Although that is an essential element, just use water and choose fire roasted tomatoes for more flavor. Water works fine if you are against using alcohol in your cooking. 5. Don't want to brown your chops? Don't. But, searing the pork will help it stay together and not fall apart as badly. I think the recipe is wonderful and I have it stored in my recipe box. I do add my own spin on things by using fire roasted tomatoes and sauce and port mushrooms. I've also made it with the chicken, which you can throw in frozen if you choose, and it is delicious. Thanks for a great recipe!

I made this dinner last night for my husband, children (their spouses and mother-in-law) and baby grandson and received rave reviews. Instead of cooking for 7-8 hours though, I started late and cooked for only 4.5 on high. The meat was very tender and very tasty. Great Sunday afternoon dinner with homemade tomato spaghetti and a summer salad. Dinner was a hugh success! Thanks for the recipe!

AMAZING!!! My super picky vegetable-hating step dad absolutely LOVED this recipe!... mind you I did reduce the amount of pepper and mushrooms and made sure everything was cooked the way he liked it. I couldn't keep my mom away from this either, despite her intolerance to all the spices used. Delicious! Will definitely make again! Thanks.

We loved this. I added a red pepper and some extra italian seasoning to the sauce. I only cooked mine for about 5 hours on low and the pork chops were falling apart. Next time I make this I'll cut the sauce in half because there was a ton left over.

As another reviewer mentioned, the sauce is a little thin, but can be thickened. Other than that, a good recipe, though the next time I make it I will add some more seasonings, as it was a little bland for my taste.

Fantastic, comforting meal. Very tasty. The only thing I did differently was shred the pork before serving which is how I typically do chicken cacciatore.

I made this for last night! I did not brown the pork chops or pre cook the mushrooms & onions and just put them in the crock pot raw, and I did not have a bell pepper on hand. OTHER THAN THAT I followed the recipe as written. It was outstanding! Both Hubby & I give this a 5 star rating! I did have one little mishap, while adding the Italian seasoning the top came off and 3/4 of the bottle went onto the raw mushrooms and onions! I had to take them out and wash them off before adding them back into the slow cooker. No damage was done! I served this on top of Spaghetti noodles with Fresh Italian bread on the side & a side salad. We did not touch our salad. The bread was perfect for soaking up the sauce on our plates! A big thank you to Sneakyteaky for sharing this with us!

Very bland-we did not care for this at all. The sauce was also extremely watery. Thanks though!

It smelt and tasted good...but the sauce was soupy and way too much of it.....I just stuck them right in the slowcooker with out browning and cooked on high for 4 hours and turned out good

I thought that it was good, but I think that it was a little too watery/runny. The sauce could have been a little thicker. It was definitely good, and something different for dinner, but to be honest I don't think that I will make it again, at least not frequently.

oh man, this was SO amazing and simple!!! wow!

Very good, but way too much sauce. Next time I will use half a can of diced tomatoes and half a jar of spaghetti sauce.

Thank you so much for the idea. I used a 5lb boneless pork loin roast, seasoned heavily with salt, pepper, oregano, basil, garlic powder. Sautéed 2 chopped small onions & lots of fresh garlic in a bit of olive oil. Moved onion garlic to side and then browned my loin on all sides just to seal, placed in crock pot and poured onion and garlic over roast. Turned to the lowest setting (10 hrs) cooked for 1 hr, then poured 2 jars of sauce and 2 cans of Italian style stewed tomatoes, 1 cup of "red" cabernet sauvignon, and tons of spices (crushed red pepper, basil, oregano, sea salt, peper,etc..) WE LIKE SPICE! Let cook another hour, then I sautéed in a bit of olive oil, 2 sliced green/red peppers for just a few minutes, then added lots of sliced mushrooms (about 16 oz) until a "golden" brown (NOT TOO LONG!) and added to the crock pot. Gave it a mix and let cook for another maybe 3 hours. Came home, checked the temp of pork and it was done! Took roast out and let rest. I cut thin slices of roast(divine just like that) placed back in sauce while noodles cooked. Served over angel hair pasta with freshly ground Parmesan/Romano, salad and some crusty Italian bread. OMG this was DELISH! My family of 4 from 9-55 yrs LOVED this dish :) Will definitely make again! If no time, place everything in crock right from the start! 5 hrs for 5/6 lb ROAST perfect but less time would have worked as well. 7-8 hrs for 4 chops WAY TOOOOO LONG that's why I gave 4 stars. The chops would be so dry!

Excellent!

This is a TERRIFIC meal with the pork melt-in-your-mouth tender, and the FLAVOR from the tomatoes, pepper, onion, mushroom, garlic, and seasonings exploding in your mouth!! I used 2 drained, diced tomato cans instead of sauce and added a packet of dry, spaghetti seasonings with a cup of water, last time I made this recipe. I served the pork and sauce on egg noodles which the family also enjoyed.

my husband and me loved it. i didn't use pasta sauce, but with 1 can diced spicy tomatoes, and my husband doesn't eat mushroom, i didnt have it either.. however, it was soo good... will defintely make it again.

my family loved this recipe, nice flavour and very nice with rice too! I will make it again for sure!

Soooo good. I will use this recipe on more than just pork. The leftovers just seemed to get better. Use a great pasta sauce, I am loyal to Barilla but if you use a ho-hum sauce the recipe will suffer. Thanks so much for sharing!

I think this is a great recipe & the SMELL!!!!! I did change one thing. I use Chef Boyardee Pizza sauce. & also I did not brown meat or vegies. What a wonderful dish. Going to make this for Sunday using chicken breasts. Why not?!!!! What a wonderful thing, the slow cooker & bread machine. These two dishes go wonderful tog.

Just made this tonight with pork steak.. really great flavor. Very easy. I made it very close to the original. added a little extra garlic.. browned the meat and veggies.. used fire roasted tomatoes and a small jar of pasta sauce. Sounded a little strange but the reviews I read were so good that I tried it... execellent!!

Changed it for chicken, used broth instead of wine and it was wonderful!! Even my 3 year old loved it! Will do this one again and again!

This was really good, I didn't have any bell peppers as my husband doesn't care for them, but followed the recipe otherwise, using bone in chops, (found out why wanted boneless. LOL) Used baby portabellas and had no white wine so used white wine vinegar and cooking sherry. 1 other change, lots more garllic as we are garlic lovers. This was so delicious my husband even heated up the leftovers, which did freeze well, when he cooked dinner one night putting this on toast instead of pasta or rice. It was just as good on the toast. Will definetely make again.

I followed the recipe ,but followed others advice to cook for 4 hours. The dish was very good but the sauce was a little too watery for my taste and the chops were a tad dry. It was easy to make and I love any dish that includes veggies! I will folow others advice and next time will use some pork with a little more fat. I used Barilla Tuscan sauce and Hunts basil, oregano, and garlic diced tomatoes. and included the white wine. Made a very nice semi-homemade sauce. I think taking some of the sauce and using an immersion blender then adding it back in, would thicken up the sauce. It's a great base recipe and I'll definitely try again.

I followed the recipe pretty much as given and we really liked this dish. The pork chops were extremely tender and very flavorful...the one thing I did do was season the chops with pepper and granulated garlic prior to browning and my tomatoes had basil included in them but since the recipe called for basil I just cut back on the amount listed...I would have given the recipe 5 stars but the sauce was very thin, flavorful but thin, it needs to be thickened a bit so it sticks to the pasta...I will definitely be making this recipe again.

Absolutely delicious!! Easy and quick. My family loved it. However I knew from previous experience using a slow cooker, that it generates a lot of juice so I used a 14.5 oz can of diced tomatoes instead of the 28 oz can the recipe called for.

This was quite good, however I don't think it needed to be slow cooked. Te sauce was excellent, one of the better ones I have had. I will make this again, however I might just brown the pork, and cover with cheese while it's in the pan, and then smother in the sauce, skipping the slowcooker entirely.

Absolutely delicious! A meal the whole family loves!

Can omit browning ..put everything in crock together...use 14 oz can diced tomatoes and half the wine......cook 4-5 hrs...it's plenty of time.....can also use frozen chicken or pork then cook for full time....really ez...add more spices....needs a little extra seasoning...add grated pram cheese instead of mozzarella......worth making...great with pasta...lots of sauce

tried it. It was good

I did not brown the chops before adding to slow cooker as some reviewers suggested. It came out very tender. Next time I think I will use a better quality jar sauce, the one I used was not as flavorful, and the house did not smell great as I was expecting.

Delicious and a nice change from chicken. I used red wine instead of white because it was open.

excellent in every way

Very tasty. I used both pork and chicken together. Definitely makes a lot of sauce so glad that I added the chicken.

was easy and good prepaired as-is

my husband and i just loved this he likes how i try new recipes with pork chops

Made according to the recipe. Would like to try again with chicken.

This turned out really well. I took away a star because I felt 7-8 hours was way too long. Maybe that is why so many are saying their pork turned out dry. I used a fattier cut of pork in place of pork chops. I did brown them ahead of time and checked them after 2 1/2 hours and they are perfectly done even on the low setting of my slow cooker, but that will depend on how thick your cuts are. I didn't have any white wine, so substituted chicken broth in place of it. My sauce turned out thick enough, but I also used crushed tomatoes in place of diced. A family preference. Some grated mozarella and parmesan on top worked well and served along with whole wheat spaghetti. Thanks for the recipe!

This recipe was delicious until I screwed it up. I decided to mix the pasta into it, and was perfect for lunch. But I forgot to turn off the crockpot and by supper time the sauce dried up and the pasta turned to mush. I will definitely make this dish again but I'll unplug the crockpot when it's done, so I don't make the same mistake again.

I had planned on making this in the crockpot but forgot to put it all together in the morning, even still I used the same indredients, but did it on the stove. I browned the garlic and onions in olive oil; added the pork chops and the rest of the ingredients and let it sit on the stove for about half an hour. I served with some noodles with xtra virgin olive oil drizzled on top. My three kids raved

Only change I made was brining the chops. Cooked on low for 7 hours. They came out fork tender and delicious. Great recipe

This was fantastic! I was a bit lazy and threw the pork chops in the crockpot semi-frozen and just mixed the veggies (didn't sautee them) and sauce/spices together, poured over the pork and let it cook. The pork was so tender and flavorful, the entire family loved it! I will definately use this as a base recipe for beef, brats, chicken, etc. in the future! Thanks for a great recipe!

I wasn't sure how this combination of ingredients would blend, but the flavor of sauce was amazing. Followed recipe as stated and it was very good. Tasted great as leftovers too.

This is a good recipe, but I did make a change with the tomato. I used the equivalent of Hunt's spaghetti sauce (multiple flavors) instead. I usually get the Four Cheese sauce and add one of the Spicy. The choice of sauces, for instance, are Spicy, With Mushrooms, Traditional, Meat, and more. My favorite, is Four Cheeses. I even use it for my pizzas. Give it a try.. The sauces are already flavored..Extra addition. I, too, like another reviewer prefer chops with the bone. There is more flavor and the tenderness is almost guaranteed. Thanks, Sneakyteaky....

I thought I was onto something great here until I tasted the meat. The flavor didn't permeate the meat and it all smelled better than it tasted. Rather lackluster.

Family really liked this recipe. I stuck with using pork chops but I felt that more than four could be used, there was a whole lot of sauce left over. Six chops is what I would use next time. Also only used a 14.5 oz. can of diced tomatoes, 28 oz. is not needed. Next time I will try a previous reviewers suggestion and coat chops in bread crumbs before browning. Great, uncomplicated recipe.

sauce was watery and a bit bland. The pork chops were nice and tender....but not a keeper for me.

Good flavors....just a little dry....i used very lean pork chops that were on the thinner side...did not fry any of the meat or veggies prior..everything in the crock pot. I also used a 28oz.can of crushed tomatoes instead of jarred sauce and used 14oz can of fire roasted tomatoes. Tasty....especially using red and green peppers. Will make again ..maybe with a different cut of pork. Served over whole grain pasta.

Great recipe. Says it only serves 4 but I had enough sauce left over for several more pasta meals.

This was a great recipe. Like a few others suggested, I did not cook my pork chops beforehand, and they turned out very tender. I used nice, thick pork chops (3/4 in.). My husband does not like mushrooms, so instead of using them, I used 1 cup of diced eggplant as a substitute, and the recipe was delicious.

This is my absolute FAVORITE recipe! The only thing I omit is the olive oil. I just use non-stick spray. No other changes need to be made - it's perfect!

This was a hit! The only thing different I did wass two large pork steaks (because that's what I had). For the spaghetti sauce I used prego garlic and herb, and had it in the crock pot for 7 hrs. I will be doing this again, and I might try chicken in it to at some point.

The flavors of this dish were wonderful. I like spicy food so next time I will use Rotel instead of regular tomatoes. I served it over rice and it was great!

I would definitely make it again. To start, I put salt and pepper on the chops before searing them. Before searing, I cut a large garlic clove in thirds and put it in the oil before adding the chops. I used a whole red pepper (I'm not a fan of green) and I doubled the garlic. When sauteeing the onion and pepper together, I added the minced garlic. I omitted the mushrooms since my husband isn't a fan. I only had Vodka Pasta Sauce, so I used about 2/3rds of the jar. I added probably 1/4-1/3 c. of white Sauvingon Blanc I had in the fridge. Once the sauce and undrained diced tomatoes were added, I put in about 1 T. of Penzeys dried red and green peppers, parsley (1 T), a pinch of celery seeds, and 2 t. of dried celery leaves. (I used the recommended basil, then added a little more with oregano and fennel seeds.) I also added about 1/4-1/2 t. of red pepper flakes...these added a nice kick, but not too much so. I use the Aroma Rice Cooker which is also a slow cooker ($30 at Costco...best deal ever) and cooked it all on 4 hours. Perfect! The chops were tender and kept their shape but could easily be shredded by a fork. I topped the dish with Sargentos 6-cheese Italian Blend shredded cheese. Soooo good!

This is a great basic slow cooker sauce that works with almost everything. Add cut up and browned top round steak and bingo..swiss steak! I usually serve with mashed potatoes but pasta works as well.

Made this exactly as written and served over leftover spaghetti noodles. My kids gobbled it up! And while the kids loved it - when I make it again I will follow other reviewers suggestions and use Rotel and a spicy tomato sauce. Was a little bland for me but perfect for kids. Only cooked about 4 hours in the crockpot and pork was moist. 8 hours would definitely be too long.

Bland and soupy.

I followed the recipe ingredients exactly except for the pork, which I didn't have. Also used two jars of pasta sauce. I used frozen chicken breasts and added them directly to the crock pot without thawing. Threw everything together and cooked on low for about 7 hours. The chicken was moist and falling apart. Sprinkled our dishes with grated mozzarella because that's what I had and served over mini-fusilli pasta. It tasted even better the next day. My husband and I both really enjoyed this. I'll be making it again.

Made this last weekend. Followed the recipe, results were great. Family says do it again soon and it is high on their list for when we have company over for super. One thing I did do is make my own linguini pasta. The sauce is so good, I now have it on my keep it made up foods.

This delicious dish hit the spot! I will definitely make this apart of my collection of recipes. A must for a do over! I loved it and so did my husband!

This was delicious! Used thick pork chops and added a bit of fennel seed. I would skip the jarred sauce next time and just use diced tomatoes, as I ended up with a lot of sauce. Pork was tender and juicy, and it was a nice change from my usual chicken cacciatore.

I used my own tomato basil pasta sauce and it made this especially great, my husband loved it, the meat fell apart. Lots of sauce leftover, so today I am going to add ground beef, and eat it again!

Meh! It was rather bland and tough. Very soupy consistency and that was without putting as much sauce and wine as was called for. The cheese gave it the little flavor it did have. Sorry, won't be making this again.

Very good. My slow cooker is very fast though. Would do 3 hours on high instead of 4/7 hours on low instead of 8. The meat was a bit dry, but again, I think that was my slow cooker... not to recipe. My son really liked it!

I really enjoyed this recipe with one exception. Tomato sauce is nothing more than tomatoes, fresh or canned, and seasonings and maybe onion if you like it. I don't understand why everyone feels it is necessary to add a "jar of sauce" to this recipe when you are already making your own sauce with the tomatoes and seasonings. What happens is that cooking the "jar of sauce" for another 7 hours makes a really acidic and STRONG sauce. Next time I make it, I will simply add a 28 oz. can of crushed tomatoes instead of that costly "jar of sauce" and I'm sure I will end up with a very nice tasting tomato sauce. I am not a crockpot fan, but I would definitely make this again. I really enjoyed it (minus the extra acid in the way too cooked jar of sauce). Thanks for submitting!

This was delicious! I served over polenta to which I add a bunch of cheese. I used mixed peppers - red and green - and more garlic. I really recommend this dish.

Cooked this as directed and it came out ok but not as good as I hoped. Pork just does not go well with all of the tomato. May try a sage pasta sauce next time or add a teaspoon of ground sage.

smart moves on this recipe. Saute the veg and brown the pork. Otherwise, really, really ugly and bland crock pot product!!!

The only thing I will do differently is to add fresh parsley the next time I make this This is a great recipe and I'll make it again. If anyone does wish to thicken up the sauce a little it's easy. Take about 1 tbs. of flour and mix with a small amount of water to make a creamy paste. Stir this rapidly into the sauce and allow to cook awhile longer, and it will thicken as it cooks. I put mine over pasta, and used it as it came out of the crockpot.

I find pork chops with the bone in don't dry out as much as boneless...bone gives more flavor it seems. Delicious.

I used a pork loin roast instead of chops. The sauce wound up being thinner than I anticipated but the flavor was really good. I will try draining the diced tomatoes and adding tomato paste next time I make it. This recipe definitely needs salt and pepper.

I cooked this for some friends I had round for supper, it was a easy to put together and leave in the slow cooker, we had home made crusty bread with lashings of garlic butter with it. my friends enjoyed it so much that they all went home withe recipe!

Ver nice idea. Like earlier reviewers I did not feel good about using todays' ultra lean pork chops. Instead I used a nice thick, well trimmed,2 1/2 ib. pork sirloin roast. I browned it lightly with olive oil, course sea salt and a pepper mixture and then put in the slow cooker with the diced tomatoes. Cooked for 1 1/2 hours and added the sauteed onions and green pepper. Cooked for 45 minutes, and drained off all the liquid. While the roast continued to cook I thickened the drained tomato base liquid with a small amount of corn starch to resolve the "watery" issue noted by some other reviewers. I put the thickened stock back in the cooker and added about 60% of a large jar of Arribiata Pasta sauce, continuing to cook for another 2 1/2 hours or just under 5 hours total. I added mushrooms in the last hour so that they dd not overcook. The roast was wonderfully tender, moist and flavorful--not quite the consistency of pulled pork but close enough to make serving easy and eating a delight. The sauce was of moderate spiciness (it worked for my family who ranges from delighting in spiciness to those who prefer little) and of perfect consistency for the pasta on top of which I served the pork and sauce and vegetable mixture.

Good recipe. Just don't think I like cacciatore.